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Chickpea Coconut Curry
5 from 21 votes

Chickpea Coconut Curry

This Chickpea Coconut Curry blends an array of warm spices including coriander, cumin, turmeric, and cinnamon with coconut milk and fire-roasted tomatoes to create a rich, creamy sauce. Chickpeas absorb the vibrant flavors, resulting in a comforting curry with mild heat from cayenne and freshly sautéed garlic, onion, and ginger. The dish provides a fragrant vegetarian main or side enhanced by fresh cilantro and lime juice.

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 5 (or 4 larger)
Course: Main Course
Cuisine: Indian

Ingredients

  • 2 tsp ground coriander
  • 2 tsp cumin ground
  • 3/4 tsp Turmeric
  • 1/2 tsp fennel seeds crushed
  • 1/2 tsp ground cinnamon
  • 1/2 tsp mustard powder
  • 1/4 tsp cloves ground
  • 1/4 tsp cardamom (optional)
  • 1/4 tsp smoked paprika (optional)
  • salt and pepper, to taste
  • cayenne pepper to taste
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1 Tbsp peeled and minced ginger 1-inch knob, fresh
  • 1 (14.5 oz) can diced tomatoes fire roasted
  • 1 (14 oz) can coconut milk
  • 2 (15 oz) cans chickpeas drained and rinsed
  • 1 Tbsp lime juice or lemon, fresh
  • 1/4 cup cilantro leaves

Instructions

    Cup of Yum
  1. Measure spices into a bowl including coriander, cumin, turmeric, fennel, cinnamon, mustard, cloves, cardamom, paprika, pepper to taste,* and cayenne pepper to taste.*
  2. Heat olive oil in a 12-inch saute pan or a pot over medium-high heat. Add onion and saute until lightly golden brown, about 5 to 6 minutes.
  3. Add garlic and ginger and saute 1 minute. Reduce heat to medium, add spices and saute 30 seconds.
  4. Pour and stir in tomatoes and coconut milk. Bring just to a simmer then reduce heat to low, cover and let simmer 10 minutes.
  5. Carefully pour mixture into a blender. Cover blender with lid and remove center insert from lid and cover with a kitchen towel or several folded layer of paper towels. Blend on low speed until smooth.
  6. Return mixture to pan, add chick peas, season with salt to taste. Cover while leaving lid partially open for steam to escape.** Cook over low heat stirring occasionally, until sauce has reduced slightly and chick peas have absorbed some flavor, about 10 minutes.
  7. Stir in lime. Serve warm over rice if desired, garnish with cilantro.

Notes

  • Adjust black pepper (about 1/2 teaspoon) and cayenne pepper (about 1/4 teaspoon) to control the heat level as preferred.
  • Cover partially when simmering to allow the sauce to thicken; cover fully or add liquid from chickpea can or broth for a thinner sauce.